New Orleans-style Anasazi Beans and Rice

New Orleans-style Anasazi Beans and Rice
Photo by Scott Phillips


  • 3 medium scallions, thinly sliced
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 2 medium cloves garlic, minced
  • Hot pepper sauce, for serving
  • Kosher salt and freshly ground black pepper
  • 1 medium green or yellow bell pepper, stemmed, seeded, and cut into ½-inch dice
  • 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into ¼-inch-thick slices
  • + 8 more ingredients
    • 1 lb. (2-½ cups) dried Anasazi beans, soaked
    • 3 medium celery stalks with leaves, cut into ½-inch dice
    • 1 medium red onion, cut into ½-inch dice
    • 1 tsp. fresh thyme or ½ tsp. dried
    • 1 Tbs. pure olive oil
    • 1 dried bay leaf
    • Jarred pickled jalapeños, for serving
    • 2 cups long-grain white rice

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep th...

View full recipe at Fine Cooking


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